Salsa Chicken and Rice Skillet

Mike Bernardoni

1 pkg. rice-a-roni chicken flavor
2 tablespoons butter or margarine
1 lb. boneless, skinless chicken breasts(cut into 1? pieces)
1 cup salsa
1 cup frozen or canned corn, drained
1 cup (4 oz) shredded cheddar cheese
1 medium tomato, chopped

In a large skillet over medium heat, saute rice-vermicelli mix with
margarine until vermicelli is golden brown.

Slowly stir in 2 cups of water, chicken, salsa and special
seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 15
minutes.

Stir in corn. Cover; simmer 5 minutes or until rice is tender and
chicken is no longer pink inside. Top with cheese and tomato.
Cover; let stand 5 minutes for cheese to melt.

Serves 4